Choose a flavourful honey, preferably unpasteurized, for this recipe. This can make all the difference. Serve with a little bowl of honey on the table for those who might want a little more on their quail.
Wash quail thoroughly and pat dry with a paper towel. Cut through backs of quail (between the thighs) with scissors. Open and flatten with the palm of your hand.
Mix salt, pepper, onion flakes and coriander. Rub spice blend over quail. Marinate at least 1 hour.
Heat a pan on medium. Add the fat and sage. Place quail skin side down. Cook until skin is crisp and golden, around 8-10 minutes.
Flip quail and cook until the breast meat is cooked, 5-8 minutes. Check by inserting a small knife into the thickest part of the breast.
Place quail on a plate. Pour wine into pan and deglaze by scraping the pan with a spoon. Cook for 1 minute. Turn off heat and add Dijon mustard. Pour over the quail. Pour a good drop of honey on each quail.